Egyptian Tomato Salad

Description

• Original recipe
• Source: Mediterranean Light
• Serves: 4 to 6

Ingredients

• 1½ pounds (6 to 7 medium) tomatoes, cut into wedges
• 4 to 5 tablespoons fresh lemon juice (juice of 1 large lemon) to taste
• 1 green chili pepper, finely minced
• 3 tablespoons cilantro or parsley, very finely minced
• 2 tablespoons olive oil
• salt and freshly ground pepper to taste

Procedures

1. Place the tomatoes in a bowl or on a platter.
2. Combine the remaining ingredients and toss with the tomatoes.
3. Serve at once or chill and serve.
4. The salad will keep for 2 to 3 hours in the refrigerator.

Nutritional information

• Calories: 67 | Protein: 1 g | Sodium: 10 mg | Fat: 5 g | Carbohydrates: 7 g